Posts

Corn casserole is a holiday dinner tradition in our family. My mom has been making it for years, originally from the Tripp, SD community cookbook. It’s easy to throw together, is deliciously cheesy, but has a bit of sweetness from the corn. This recipe is an adaptation from the original to include fresh zucchini and sweet corn, a late summer garden staple in our community. There seems to be a sweet corn farm stand on every corner, as well as an abundance of neighbors begging you to take some squash off their hands! The original recipe is at the bottom of the page, in case you are baking this side dish when sweet corn and zucchini are not easily available. I used a USA Pan that did not require greasing due to it’s unique silicone coating, but I would recommend rubbing your pan with butter if using one without non-stick properties.

Zucchini and Sweet Corn Casserole

Ingredients:

3 cups shredded zucchini

1 can cream style corn

2 cups of sweet corn kernels (about 2 ears)

1/8 cup water

2 eggs, beaten

1 8 oz package of Jiffy corn muffin mix

1 medium onion, minced

1/4 cup melted butter

1/2 tsp salt

1/2 cup cheddar cheese

Instruction:

Preheat oven to 400º. If not using a non-stick pan, grease a 9×9 inch baking pan.

Place shredded zucchini in a floursack towel or folded cheesecloth. Twist the cloth closed and squeeze as much water out of the zucchini as possible. You should end up with about 2 cups.

Add all ingredients to the crockpot besides the beans. Cook on high until heated through (about 1 hour), stirring every 20 minutes or so. Stir in beans and let cook for about 20 more minutes. Turn to low/warm before serving. Best served with tortilla chips and Day of the Dead Salsa.